참고문헌
- Cha SM, Chung K, Chung SJ, Kim KO, Han GJ, Lee SR (2010) Exploring Korean typical taste, flavors and foods using delphi technique. Korean J Food Cookery Sci 2: 155-164.
- Chang HJ, Choi BR, Yi NY, Park BS, Kim HS (2010) Preferences and product development opinions of Koreans and non-Koreans regarding commercialization of Korean foods. Korean J Food Cookery Sci 26: 458-468.
- Chong SY (2013) Influential factors upon selection attribute, perceived value, and repurchase intention in home meal replacement according to lifestyle. International Journal of Tourism and Hospitality Research 27: 145-163.
- Chung L, Lee HY, Yang I (2007) Preference, satisfaction and repurchase intention of consumers for home meal replacement(HMR) by product categories. Korean J Food Cook Sci 23: 388-400.
- Institute of Traditional Korean Food (2012) The beauty of Korean food: With 100 best-loved recipes. Hollym Corp. Seoul. Korea. pp 21-23.
- Jang MJ, Cho MS (2000) Recognition and preference to Korean traditional food of foreign visitors in Korea. Korean J Dietary Culture 15: 215-223.
- Ju SY (2012) Study on importance-performance analysis regarding selective attributes of home meal replacement(HMR). J Korean Soc Food Sci Nutr 41: 1639-1644. https://doi.org/10.3746/jkfn.2012.41.11.1639
- Kim HJ, Kim DJ (2013) A study on market segmentation of home meal replacement consumers. Culinary Science & Hospitality Research 19: 52-64. https://doi.org/10.20878/cshr.2013.19.2.005
- Kim YW (2017). Trends in markets for home meal replacements. Food Science and Industry 50: 57-66.
- Korea Agro-Fisheries & Food Trade Corporation (2016) Status of 2015 processed food market by category: Ready-to-eat & ready-to-heat. pp 71-96.
- Korea Rural Economic Institute (2015a) A study on the status and policy issues the home meal replacement(HMR) industry in Korea. pp. 29-39.
- Korea Rural Economic Institute (2015b) The consumer behavior survey for food 2015. pp 451-505.
- Korea Tourism Organization (2017) 1984-2016 Monthly Statistics by Country of Entry and Exit. https://www.kto.visitkorea.or.kr Accessed on June. 22. 2017.
- Kweon SY, Yoon SJ (2006) Recognition and preference to Korean traditional food of Chinese at Seoul residence. Korean J Food Culture 21: 17-30.
- Lee HY, Chung L, Yang I (2005) Conceptualizing and prospecting for home meal replacement(HMR) in Korea by delphi technique. Korean J Food Nutr 38: 251-258.
- Lee YJ, Yoon SJ (2011) A study on the perception and attitude Japanese tourists visit to experience the cuisine of motivation a Korea food. International Journal of Tourism and Hospitality Research 25: 401-417.
- Ministry of Agricultural Food and Rural Affairs (2017) Market size of home meal replacement. https://www.mafra.go.kr Accessed on May. 24. 2017.
- Ministry of Food and Drug Safety (2016) Korean food standards codex. http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=99 Accessed on July. 29. 2017.
- Park HY, Anh MW, Kim BW, Kim NY (2014) Study on preferences and perception of Koreans and non-Koreans residing in Korea regarding globalization of Korean foods. J East Asian Soc Dietary Life 24: 155-165.
- Park SB, Lee HJ, Kim HY, Hwang HS, Park DS, Hong WS (2016) A study on domestic consumers' needs and importance-performance analysis of selective attributes for developing home meal replacement(HMR) products. Korean J Food Cook Sci 32: 342-352. https://doi.org/10.9724/kfcs.2016.32.3.342
- Park SE, Yi NY, Hong WS (2016) Segmentation of the home meal replacement product market by food-related lifestyle of Japanese consumers. Korean J Food Cook Sci 32: 492-502. https://doi.org/10.9724/kfcs.2016.32.4.492
- Park SJ, Kim DJ, Shin WS (2012) Adaptability and preference to Korean food with foreigners who reside in Seoul, Korea. Korean J Community Nutr 17: 782-794. https://doi.org/10.5720/kjcn.2012.17.6.782
- Peng S, Nam MH, Jeong GH (2016) A study on the market segmentation based on Chinese tourist’s visit motivation to Korea. Journal of Culture Industry 16: 13-28.
- Yi NY, Choi BR, Chang HJ (2016) Opinion of commercialization of ready-to-eat Korean foods by food-related lifestyle segments in Koreans and Non-Koreans. J Korean Soc Food Sci Nutr 45: 602-612. https://doi.org/10.3746/jkfn.2016.45.4.602
- Yoon HR (2005) A study on recognition and preference of Korean foods for foreigners in different nationality. Korean J Food Culture 20: 367-373.
피인용 문헌
- 컨조인트 분석을 활용한 중국과 일본 소비자의 한식 가정식사대용식 패키지 디자인 선호 분석 vol.51, pp.5, 2017, https://doi.org/10.4163/jnh.2018.51.5.480
- A Cross-National Study on Selection Attributes of Instant Noodle between China and Korea vol.26, pp.1, 2020, https://doi.org/10.1080/10454446.2019.1711483
- 체계적 문헌고찰을 통한 한국음식의 선호도와 인지도 분석 vol.35, pp.6, 2017, https://doi.org/10.7318/kjfc/2020.35.6.503